spinach, ham, and rice casserole... 50 minutes

the goods:

2 packages (10 ounces each) frozen spinach, thawed and squeezed dry
2 cups prepared rice
2/3 cups whole milk
2 large eggs
1 cup grated Gruyere cheese
1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup dry white wine
1/2 pound ham, chopped



Preheat oven to 375 degrees. In a large bowl, combine spinach, rice, milk, eggs, 3/4 cup cheese, 1 and 1/4 teaspoons salt, and 1/4 teaspoon pepper.



In a large skillet, heat oil over medium-high. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes. Add wine and cook until evaporated, about 3 minutes. Add ham and cook until warmed through, about 2 minutes.



Add ham mixture to spinach mixture and stir to combine. Transfer to an 8-inch baking dish; top with remaining cheese.



Bake until warmed through and golden brown on top, 25 to 30 minutes.